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prep time
25 min
cook time
5 min
ready time
30 min
Low Carb Vegan Raw Coconut Curry Zoodles
These noodles are spicy, coconutty and full on authentic flavor. I love how there is enough sauce to coat the noodles to make them extra delicious and addictive. Better yet this is a vegan dish. The sauce is made with a combination of cashews for creaminess, coconut milk for richness and hot curry powder for spice. Feel free, however, to add any kind of protein to fit your needs and goals. Also, you can add less curry powder if you would like or omit the crushed red pepper flakes.
Net Carbs
10.3 g
Fiber
11.5 g
Total Carbs
26.4 g
Protein
8.8 g
Fats
21.4 g
304 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Garlic
1 clove
Whole Raw Cashews Unsalted By Now
6 tablespoon
Coconut Milk By Aroy-d
6 tablespoon
Crushed Red Pepper by Simply Organic
1 tsp
Curry Powder
4 tablespoon
Rice Vinegar
½ tablespoon
Lime Juice, Fresh
1 tablespoon
Ginger
1 slice - 1" diameter
The Ultimate Icing Sugar Replacement by Swerve
1 tablespoon
Zuchini Noodles by Marketside
5 ounce
Red Cabbage
¼ cup
Broccoli, Raw
¾ cup
Asparagus, Raw
5 small - spear - 5" long or less
Avocado Oil
½ teaspoon
Cilantro
2 tablespoon
Recipe Steps
steps 5
30 min
Step 1
Combine the garlic, cashews, 2/3 cup water, coconut milk, crushed red pepper flakes, curry powder, vinegar, lime juice, ginger and Swerve together in a blender.Step 2
Blend until very well combined and smooth.Step 3
Using a spiralizer, make angel hair sized zucchini noodles. Slice the cabbage very thin using a sharp knife. Chop the broccoli in small florets and cut the asparagus into 1” pieces. Heat a small saute pan over medium-high heat, add the oil. Then add the broccoli and asparagus. Heat and stir the veggies for up to 1 minute. Turn the heat off and allow them to sit until they are still very crunchy but some of the rawness has been cooked off.Step 4
Prepare each bowl by filling them with zucchini noodles.Step 5
Top each bowl with half of the sauce. Then place the cabbage in the center, the broccoli and asparagus mixture on the side with cilantro on top. Serve with a few lime wedges to squeeze on top!
